Mexican Skillet
Pico de Gallo Brown Rice
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Ingredients
- 1 lb ground pork (or use ground beef or ground chicken)
- 3 red bell peppers, chopped
- 1 large onion, chopped
- 2 cups frozen corn kernels
- 3 cloves garlic, minced
- 1 (15-oz) can black beans, drained and rinsed
- ⅓ cup water
- 2 Tbsp low-sodium taco seasoning mix
- 1½ cups shredded Mexican-blend cheese
Instructions
- Cook pork in a large nonstick skillet over medium-high heat 5 to 6 minutes or until browned and crumbly.
- Meanwhile, sauté bell peppers and onion in another large skillet coated with cooking spray over medium-high heat 3 to 4 minutes. Add corn and garlic; cook 4 to 5 minutes.
- Add beans, water, and taco seasoning; cook 3 minutes or until thoroughly heated. Stir in pork. Top with cheese; cover and cook 2 minutes or until cheese melts.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice
- 1 (10-oz) container fresh pico de gallo
- ¼ cup chopped fresh cilantro
Side Dish Instructions
- Cook rice according to package directions. Stir in pico de gallo; sprinkle with cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
384
|
184
|
568
|
| Fat (g) | 18 | 2 | 20 |
| Sat. Fat (g) | 8 | 0 | 8 |
| Protein (g) | 28 | 4 | 32 |
| Carb (g) | 32 | 41 | 73 |
| Fiber (g) | 6 | 2 | 8 |
| Sodium (mg) | 476 | 17 | 493 |
Quick & Healthy Meal Plan
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